“Kate Upton smoking” does not identify a dish or a published recipe, so this page offers a practical smoked-chicken recipe rather than attributing food or smoking habits to a real person. Chicken thighs take on smoky flavor from a covered grill or smoker, then pair with a simple paprika rub and tangy barbecue sauce.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) brown sugar
- 2 tsp (6 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (120 ml) barbecue sauce, divided; use a gluten-free sauce if needed
- 1 cup (about 150 g) dry fruitwood smoking chips or chunks, such as apple or cherry, used according to your smoker’s directions
Instructions
- Prepare the chicken. Pat the thighs dry with paper towels. Combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the chicken with the oil, then coat all over with the seasoning. Let it stand at room temperature for 15 minutes while you prepare the smoker; do not leave raw chicken out longer than 2 hours total.
- Heat the smoker or grill. Set up a smoker for indirect cooking at 275°F (135°C), following the manufacturer’s instructions for adding wood. For a charcoal or gas grill, bank the heat to one side and cook the chicken over the unlit side with the lid closed; keep the grill near 275°F (135°C). Add the wood chips or chunks as directed. Avoid soaking chips unless your equipment’s instructions call for it.
- Smoke the thighs. Arrange the chicken skin-side up over indirect heat, leaving space between pieces. Close the lid and cook for about 55–70 minutes, maintaining a steady temperature. Keep the lid closed as much as practical; frequent opening lets heat and smoke escape. Cooking time varies with thigh size and equipment, so use temperature rather than time alone to judge doneness.
- Check temperature and sauce. Insert an instant-read food thermometer into the thickest part of each thigh without touching bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Once the chicken reaches that temperature, brush with about half the barbecue sauce and cook for 5 more minutes to set the glaze; check again that every piece remains at least 165°F (74°C). If the chicken reaches temperature before the estimated time, move straight to glazing.
- Rest and serve. Transfer the thighs to a clean platter and rest for 5 minutes. Serve with the remaining sauce on the side. Discard sauce that has touched raw chicken, and use a clean brush and serving plate for cooked chicken.
Tips
- Use a thermometer. Thighs differ in size, and smokers fluctuate. Check each piece in its thickest area, avoiding bone, rather than relying on a set number of minutes.
- Choose wood thoughtfully. Apple and cherry give a mild, sweet smoke; hickory tastes stronger. Use a modest amount—heavy smoke can make the exterior bitter.
- Adjust the heat if needed. If your grill cannot hold 275°F (135°C), a steady 250–300°F (121–149°C) is workable, but cooking time will change. Keep the chicken over indirect heat to prevent flare-ups.
- Make the sauce easy to adapt. Use a bottled sauce you enjoy or a homemade one. For a less sweet finish, choose a vinegar-forward sauce; check labels for allergens or dietary needs.
Serving Suggestions
Serve the chicken hot with coleslaw, cornbread, potato salad, or grilled corn. A crisp green salad or sliced cucumbers help balance the rich, smoky skin. Put extra barbecue sauce on the table rather than coating every piece heavily, so the spice rub and smoke remain noticeable.
For a casual meal, remove the meat from the bones after resting and serve it in rolls with slaw. Keep raw-chicken utensils and plates separate from cooked food, and do not return cooked thighs to the platter that held them raw.
Variations
- Boneless thighs: Substitute 2 lb (900 g) boneless, skinless thighs. They cook faster, so begin checking their internal temperature after about 30 minutes. Cook every piece to 165°F (74°C).
- Spicier rub: Add ¼–½ tsp (0.5–1 g) cayenne pepper to the seasoning, or use a spicy barbecue sauce.
- Oven method: For chicken without smoke flavor, roast on a rack at 400°F (204°C) until every thigh reaches 165°F (74°C), usually about 35–45 minutes depending on size. Brush with sauce for the final 5 minutes. Oven cooking will not reproduce the smoky flavor.
- Different wood: Use pecan for a deeper, nutty smoke. Avoid resinous softwoods such as pine, which are unsuitable for cooking.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking (within 1 hour if the surrounding temperature is above 90°F/32°C). Store in a covered container for 3–4 days. For longer storage, freeze promptly in an airtight, freezer-safe container; use within about 2–3 months for best quality, and thaw in the refrigerator.
Reheat only the portion you plan to eat, covered in a 325°F (163°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover, heat in short intervals, rotate or stir where possible, and confirm 165°F (74°C) throughout. Do not leave cooked chicken at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this without a smoker?
Yes. Set up a covered grill for indirect heat and add wood chips if your grill supports them. For an ordinary oven, use the variation above; it produces well-seasoned chicken but not true smoke flavor.
How do I know when smoked chicken is done?
Check the thickest part of every thigh with an instant-read thermometer, keeping the probe away from bone. Poultry is safe at 165°F (74°C). The clock is only an estimate because piece size and smoker temperature vary.
Should I brine the thighs first?
No brine is needed for this recipe. The salt in the rub seasons the meat during the short preparation period. If you choose to brine, reduce or omit the rub’s salt to avoid oversalting, and keep the chicken refrigerated during brining.
Can I use chicken breasts?
Yes, but breasts are leaner and can dry out sooner. Use pieces of similar size, cook over indirect heat, and check early; remove each piece as soon as it reaches the poultry safe minimum of 165°F (74°C).
Can I prepare the rub ahead?
Mix the dry spices up to several weeks ahead and keep them in a sealed container in a cool, dry cupboard. For food safety, refrigerate raw chicken promptly if seasoning it in advance, and cook it within 1–2 days.
Why is the chicken skin not crisp?
Low-and-slow smoking renders fat but often leaves skin softer than high-heat roasting. Patting the skin dry helps; for crisper skin, finish briefly over direct heat while watching closely for flare-ups, then verify the chicken remains at least 165°F (74°C).
Related
- Food Catering Weddings Packages: A Menu to Serve
- Profiteroles: Basic Ingredients and How to Make Them
- Poached Eggs Calories: How Much Are 2 Eggs?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).